Coarse Grain Rosemary Mustard – a delicious recipe with yellow mustard seeds, brown mustard seeds, sherry vinegar, water, honey, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place all the ingredients except the rosemary in a glass jar with a tight-fitting lid (such as a mason jar) and shake very well. Set aside in a cool, dark place and allow to sit for at least a day, until the seeds have soaked up the liquid entirely. Note: Be sure to use a non-reactive container, i.e not metal.
2
Puree the mixture to the desired consistency, using a little water when needed to get it going. I prefer the rustic look and texture of coarse grain. For a creamy mustard a little more water and time in the blender or food processor will be necessary. Note: Unless you have a highly efficient blender, it will be difficult to get your mustard as smooth as store-bought dijon.
3
When you've reached the desired consistency, stir two tablespoons of finely chopped rosemary into your mustard. This will keep in a sealed glass jar in the refrigerator for up to three months. Note: The mustard will become more mild as it sits, so if you find it too tangy, give it a week or two.
40
kcal
Calories
2
g
Fat
5
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/4 cup yellow mustard seeds, 1/4 cup brown mustard seeds, 1/2 cup sherry vinegar or red wine vinegar, 1/2 cup water, and more.
Yes, Coarse Grain Rosemary Mustard falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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